I made this recipe many, many times before and they are a big hit with Miles. I haven’t made them with cabbage, but are perfect for it. And honestly, the recipe calls for cabbage, I’ve just always ignored it. I have many korean pancake recipes (we have a few korean cookbooks) but I really like Cathy Erway’s from her blog Not Eating Out in New York.

Fresh Veggie Korean Pancakes BY CATHY ERWAY
(makes about 6-7 “silver dollar” size pancakes)

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups carbonated water (seltzer)
1 egg
1/2 tsp salt
dash of white pepper
2 large scallions, chopped to 2-3 inch pieces
1/3 cup shredded carrots
1/3 cup shredded cabbage
1/3 cup sliced mushrooms
3-4 tablespoons vegetable oil

Sift the flour and combine in a large bowl. Whisk in the egg and seltzer until there are no lumps. Add the salt, pepper, and the vegetables and stir.

Heat a large pan with enough oil to fully coat the bottom over medium-high heat. Ladle a scoop of the batter on the pan at a time, working in batches (probably of two). Check underneath the pancake after a couple minutes, and flip before the pancake batter on the top begins to cook (it should still be liquid by the time you flip — just like cooking regular pancakes). Cook another couple minutes on the opposite side. Remove from pan, add more oil to coat, and repeat with the rest of the batter. Serve pancakes with a mixture of soy sauce and vinegar, or hot sauce on the side.